期刊名称：Iranica Journal of Energy and Environment (IJEE)
印刷版ISSN：2079-2115
电子版ISSN：2079-2123
出版年度：2012
期号：3
页码：241-245
语种：English
出版社：Noshirvani University of TEchnology
摘要：In this paper, application of computational fluid dynamics simulation of the cooking process of bread and energy saving inside an oven is presented. A two dimensional CFD model is applied to investigate the hot air distribution and bread cooking conditions inside the stove. Results are shown as velocity contours, turbulence intensity, static temperature and pressure distribution. It was found that the turbulence intensity was the highest at part of the stove, which means which part of bread would cook the fastest as it receives larger quantity of energy compared to other parts. The arrangement of the stove is discussed and some improvement offered to find a desire temperature distribution that leads to a suitable cooking process. In addition, the current results can be useful for next improvements on the existing stove for energy saving. In this paper, application of computational fluid dynamics simulation of the cooking process of bread and energy saving inside an oven is presented. A two dimensional CFD model is applied to investigate the hot air distribution and bread cooking conditions inside the stove. Results are shown as velocity contours, turbulence intensity, static temperature and pressure distribution. It was found that the turbulence intensity was the highest at part of the stove, which means which part of bread would cook the fastest as it receives larger quantity of energy compared to other parts. The arrangement of the stove is discussed and some improvement offered to find a desire temperature distribution that leads to a suitable cooking process. In addition, the current results can be useful for next improvements on the existing stove for energy saving.
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